Friday, June 25, 2010

Perfect Potato Salad

The sun seems to have finally arrived in Vancouver, and I am hoping it is here to stay! Looking towards a weekend filled with the farmer's market, picnics at the beach and park, the world cup (of course), and preparing for the inlaws to visit...this potato salad will be making a reappearance!

Here's a healthy version of a summertime favourite! It goes well with just about everything - fish, vegetables, chicken, burgers, whatever! Leftovers can be added to a lunchtime salad or dragged out later in the week, and still taste great!

Side dish for 4 -6 people
  • 2- 3 lbs Red skinned potatoes, or smaller new potatoes, chopped
  • 1 bunch Celery chopped/ diced
  • 1 bunch garlic scapes, if you have them from the market
  • 2-3 bunches Green/ Spring Onions/ Scallions (these seem to be called a hundred things, but its all the same long stemmed little onion) chopped
  • 2-3 tbs grainy mustard (more, if you really like mustard!)
  • 3 cap fulls of apple cider vinegar
  1. Chop up potatoes and boil for 15 - 20 minutes. You want them edible, but not mushy. Its a fine balance.
  2. While they are boiling, chop celery and onions. You can add other veggies like chopped up green beans, if you like.
  3. Cool potatoes to room temperature.
  4. Mix all ingredients well and refrigerate for a couple of hours before serving.


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